- Pat the tuna dry on both sides with paper towels, then brush each filet lightly with Dynasty sesame oil. Season each tuna steak with ½ tsp Kosher salt. Mix ¼ cup black sesame seeds and ¼ cup white sesame seeds together on a plate or sheet tray. Firmly press the tuna filets into the sesame seeds to coat on all sides.
- Make the sauce. Whisk together ⅓ cup of ponzu, 2 Tbsp Kikkoman Soy Sauce, 2 tsp ginger paste, 2 tsp Dynasty fish sauce, 2 tsp Dynasty sesame oil, 2 tsp sugar, 2 tsp Dynasty sriracha sauce, and the lime juice in a large bowl.
- Sauté the aromatics. Heat 2 Tbsp neutral oil in a large nonstick skillet over high heat. When hot, add thinly sliced scallions and 3 chopped garlic cloves, then cook, stirring often, for 1-2 minutes or until very fragrant. Pour the scallion and garlic mixture into the sauce, then stir well to combine. Gently wipe out the pan.
- Sear the tuna. Return the pan to medium-high heat, then add the remaining 2 Tbsp of neutral oil. When just barely smoking, carefully add the tuna fillets, cooking for 30-60 seconds per side for rare or 1-2 minutes per side for medium. Transfer the seared tuna to a plate. Allow to cool slightly.
- Dress the noodles. Add the cooked soba noodles directly to the sauce, then gently toss to mix thoroughly. Divide the noodles evenly between two bowls.
- Assemble, then serve. Thinly cut tuna across the grain into about ¼ -inch thick slices, then divide between bowls. Garnish with scallions, Thai red chiles, fresh cilantro, sesame seeds, and lime wedges. Pickled ginger can be added to the bowls or served on the side. Enjoy hot, room temperature, or cold.
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